MENU PLANNING IN FOOD AND BEVERAGE BUSINESSES

GMS531

Course Code: GMS531
Semester: -
Theory+Practice: 3 + 0
ECTS: 10

Course Type

Elective Course

Course Level

Master's Degree With Thesis

Year of Study

Semester

ECTS

Name of Lecturer(s)

Associate Professor İlkay Yılmaz

Learning Outcomes

At the end of this course, the students;

Evaluate the food and beverage sector from a psychological and sociological perspective.
Knows the factors affecting menu planning and predicts future trends.
Learn the stages of menu planning.
Explain the features of beverage menu, takeaway menu, and banquet menu (breakfast, lunch, dinner, gala dinner).

Mode of Delivery

Face to face

Prerequisites

Recommended Optional Programme Components

Course Description

The aim of this course is to teach students the basic principles and concepts involved in menu planning. Menu structures, content, categorization, item definitions, food related warnings, menu updates, pricing, cost control and design are among the fundamental topics covered in this course.

Course Contents

WEEK	TOPICS
1^st Week	DEFINITION, HISTORY, STRUCTURE, FUNCTION, PROCESS, CONTENT IN THE MENU
2^nd Week	FACTORS AND PRINCIPLES IN MENU PLANNING
3^rd Week	STANDARD PRESCRIPTIONS, MISTAKES IN MENU PLANNING
4^th Week	MENU TYPES, MENU DESIGN
5^th Week	RELATIONSHIP BETWEEN MENU AND PRODUCTION, COST FROM PRESCRIPTION
6^th Week	MENUS PREPARED ACCORDING TO SPECIAL NEEDS
7^th Week	MENUS PREPARED ACCORDING TO SPECIAL NEEDS
8^th Week	MIDTERM EXAM
9^th Week	MENUS PREPARED ACCORDING TO SPECIAL NEEDS
10^th Week	CALORIES ON MENU
11^th Week	PRICE ON MENU
12^th Week	MARKETING ON THE MENU
13^th Week	MENU EVALUATION
14^th Week	MENU ENGINEERING
15^th Week	FİNAL EXAM

Recommended or Required Reading

1. Mcvety, P. J. & Ware, C. L. (2008). Fundamentals of Menu Planning. Wiley.
2. Allen, J. (2009). Event Planning: The Ultimate Guide To Successful Meetings, Corporate Events, Fundraising Galas, Conferences, Conventions, Incentives and Other Special Events, Wiley.
3. Altınel, H. (2011). Menü Yönetimi ve Menü Planlama. Detay Yayıncılık, Ankara.
4. Yılmaz, Y. (2006). Ziyafet Organizasyonu ve Yönetimi. Detay Yayıncılık, Ankara.

Planned Learning Activities and Teaching Methods

Lecture
Discussion
Questions/Answers
Practice
Presentation
Project

Assessment Methods and Criteria

	Quantity	Percentage (%)
Mid-term	1	30
Assignment	1	10
Total(%)		40
Contribution of In-term Studies to Overall Grade(%)		40
Contribution of Final Examination to Overall Grade(%)		60
Total(%)		100

ECTS Allocated Based on Student Workload

Activities	Quantity	Duration (Hour)	Total Workload (Hour)
Midterm exam	1	3	3
Preparation for Quiz	6	3	18
Individual or group work	14	4	56
Preparation for Final exam	9	10	90
Course hours	14	4	56
Preparation for Midterm exam	5	10	50
Laboratory (including preparation)
Final exam	1	3	3
Homework	3	4	12
Presentation (including preperation)	2	5	10
Quiz	3	5	15
Total Work Load			313
Total Work Load / 30 (h)			10.43
ECTS Credit of the Course			10

Language of Instruction

Turkish

Work Placement(s)

Programme Qualifications / Learning Outcomes

	LO1	LO2	LO3	LO4
K1
K2
K3
K4
K5
K6
K7
K8
K9	X	X	X	X
K10	X	X		X
K11			X
K12
K13
K14
K15
K16
K17
K18
K19
K20
K21	X		X	X
K22

	LO1	LO2	LO3	LO4
K1
K2
K3
K4
K5
K6
K7
K8
K9	X	X	X	X
K10	X	X		X
K11			X
K12
K13
K14
K15
K16
K17
K18
K19
K20
K21	X		X	X
K22

	LO1	LO2	LO3	LO4
K1
K2
K3
K4
K5
K6
K7
K8
K9	X	X	X	X
K10	X	X		X
K11			X
K12
K13
K14
K15
K16
K17
K18
K19
K20
K21	X		X	X
K22

	LO1	LO2	LO3	LO4
K1
K2
K3
K4
K5
K6
K7
K8
K9	X	X	X	X
K10	X	X		X
K11			X
K12
K13
K14
K15
K16
K17
K18
K19
K20
K21	X		X	X
K22